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（英文原版书籍）食品乳化剂——Food Emulsions
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Stig Friberg (编者), Kare Larsson (编者), Johan Sjoblom (编者) 图书描述 出版日期: 2003年11月4日 Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the latest technologies in food emulsion assessment for excellence in food product design and focuses on methods of emulsion characterization and investigation. It contains new discussions on droplet analysis, surface forces, and the rheology of emulsions and examines essential components of everyday foods such as breads, condiments, margarine, and cheese. 基本信息 出版社: Marcel Dekker Inc; 4th Revised edition (2003年11月4日) 丛书名: Food Science and Technology 精装: 900页 语种： 英语 ISBN: 0824746961 条形码: 9780824746964 商品尺寸: 23.6 x 16.2 x 3.4 cm 商品重量: 984 g ASIN: 0824746961 360网盘地址及提取码见附件 |
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2014-05-01 21:16:37, 36 K
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